\documentclass{article}

\usepackage{amsmath}
\usepackage{amsfonts}
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\usepackage[a4paper, total={6in, 8in}]{geometry}

\twocolumn

\title{Persimmon Pudding}
\date{}
\author{Nicholas Novak\\
\url{https://www.saveur.com/article/Recipes/Persimmon-Pudding/}}

\begin{document}
\maketitle


\section{Ingredients}

\begin{enumerate}
  \item 2 cups pulp from ripe persimmons
  \item 2 cups sugar
  \item 2 eggs, beaten
  \item 1.5 cups buttermilk
  \item 1 tsp baking soda
  \item 1.5 cups flour
  \item 1 tsp baking powder
  \item 0.5 tsp ground cinnamon
  \item Pinch salt
  \item 0.25 cups heavy cream
  \item 4 tbsp melted butter
\end{enumerate}

\section{Steps}

\begin{enumerate}
  \item Preheat oven to 350\textdegree
  \item Wets
    \begin{enumerate}
      \item Add pulp and sugar to a large mixing bowl, and mix well
      \item Beat in eggs
      \item Put buttermilk and baking soda into a small bowl and stir
      \item Add mixture to pulp and stir well
    \end{enumerate}
  \item Drys
    \begin{enumerate}
      \item Sift flour, baking powder, cinnamon, and salt into a bowl
      \item Gradually add to pulp, stirring until well combined
      \item Add heavy cream and mix well
    \end{enumerate}
  \item Baking
    \begin{enumerate}
      \item Grease a 9 in. x 13 in. baking dish with some of the butter, and stir
        the remaining butter into the batter
      \item Pour the batter into the dish, and bake until dark brown and toothpick
        inserted into it comes out clean, about 1 hour
      \item Set aside to cool, and serve with whipped cream if you like
    \end{enumerate}
\end{enumerate}

\end{document}
